<strong>Sourdough Bread Making with Ursula Ferrigno</strong></br> Sunday 13th June 2027

Join us in our 19th century barn snuggling in the South Oxfordshire countryside just outside Wallingford, with easy access from Oxford, Reading, Henley and London, and with ample parking. We’re often asked if we’re in Jericho, but this would be totally impracticable. Driving into Oxford is a challenge at the best of times… and then you’d have to find somewhere to park!

Come into the barn and you’ll be greeted by your teacher and our team. You’ll be offered tea or coffee while you meet fellow participants. The atmosphere is very relaxed, and we like a happy room of people, so expect music and lots of positive energy.

We’ll go through how the class will run and a few health and safety bits, then off you go.

You’ll cook in pairs, which creates a really lovely rhythm in the room — collaborative, relaxed and a chance to share the experience as you go. Our approach is rooted in cooking together rather than working individually, creating a more sociable, supportive atmosphere where ideas and techniques are shared naturally.

Our setup is simple. If you can create a feast with fresh ingredients and a few pieces of equipment in our barn on fold-up tables – think of the pasta grannies in Bari making fabulous orecchiette on a wooden table in the street – you can do it anywhere.

Our inspiration for cooking in this way also comes from Jamie Oliver, who cooks in an outhouse (sometimes with rain coming through the roof!), and Marcus Wareing, who in his latest series cooks on a balcony in France. They both just use gas burners to create delicious dishes. This is stripping things back to basics in a way that allows everyone to go home, no matter what they have in their kitchen, to recreate without buying expensive equipment.

We’ll cook for about 2 hours and then everyone gathers back at the table to enjoy the fruits of their labour. Ours is a convivial table. We share the food together, which means you won’t necessarily be eating your own creations.

This is also the opportunity to ask as many questions as you like about the class and the ingredients. Don’t worry, though, this is only the start of your journey and we love for you to stay in touch and ask as many questions as you like over time.

Our ethos is simple. We adore good, simple food and just want to share our passion. We hope to meet you soon…

Sourdough Bread Making with Ursula Ferrigno
Sunday 13th June 2027

£140.00

14 in stock

14 in stock

Buying as a gift? Why not send a voucher, either by email or by post.

Sunday 13th June 2027 | 9.30am – 12.30pm

Few things feel as satisfying – or smell as heavenly – as a freshly baked sourdough loaf, and no one brings it to life quite like Ursula.

In this hands-on class, Ursula shares her infectious passion for bread making, guiding you through every step of the sourdough journey – from nurturing your starter to shaping and baking loaves with beautiful crusts and chewy, open crumb.

You’ll discover how simple, natural ingredients – flour, water, salt – can become something extraordinary and leave with the confidence (and dough!) to keep baking at home. Along the way, Ursula sprinkles in tips, techniques and stories that will make you fall in love with bread all over again.

This is the perfect way to slow down, connect with the craft and fill your kitchen with the irresistible aroma of fresh bread.

What You Need to Do Beforehand

We’ll be in touch one week before your class with a sourdough starter recipe for you to begin five days before the session. You’ll bring this starter with you to the class so we can see how it’s developing and help you make any adjustments – no judgements, just guidance!

Please also bring the following with you on the day:

  • a jar to take home the new sourdough starter you’ll make during the class
  • a container to take home the bread dough you’ll prepare in class (you’ll bake this at home the following day)

If you are buying this class as a gift, please ensure the recipient receives this information, as we don’t have spare containers available at the cookery school.

 

At The Jericho Kitchen we can suggest the style and flavours of what we’ll be cooking, but not always the exact dishes, as we buy directly from local producers and work with what their growing systems provide at their seasonal best.

By moving away from supermarkets and cooking with what is truly ready in the fields, we ensure you’re eating exactly what your body and the land need at that moment – health and seasonality over fixed menus.